Three-Bean Chili With Polenta Crust

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 1 envelope chili seasoning
• 1 tablespoon brown sugar
• 1/4 teaspoon ground allspice
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 tube (1 pound) polenta, cut into thin slices
• 1 cup shredded pepper Jack cheese

1. In a large skillet, saute onion and pepper in oil until tender. Add the garlic, chili seasoning, brown sugar and allspice; cook 1 minute longer. Stir in the beans, broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
2. Transfer to an ungreased 11x7-in. baking dish (dish will be full). Place dish on a
3. . Arrange polenta slices over top; sprinkle with cheese.
4. Bake, uncovered, at 375u0b0 for 30-35 minutes or until bubbly.

onion, green pepper, olive oil, garlic, chili seasoning, brown sugar, ground allspice, pinto beans, black beans, cannellini beans, chicken broth, tomatoes, polenta, pepper

Taken from www.tasteofhome.com/recipes/three-bean-chili-with-polenta-crust/ (may not work)